Ingredients

2 tablespoons Shao Hsing rice wine or dry sherry

2 tablespoons chicken broth, vegetable broth or water

1 tablespoon soy sauce

2 tablespoons peanut oil, rice bran oil or canola oil

2 teaspoons minced ginger

2 garlic cloves, minced

1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes

2 cups shredded red or green cabbage

1 pound collard greens, stemmed and roughly chopped

Salt to taste

Preparation

  1. In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm’s reach from your pan.

  2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.

  3. Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.